A classic sticky toffee pudding needs no introduction, this is how we do it in the Williams house.
160g pitted medjool dates
325ml boiling water
80g light soft brown sugar
80g dark muscovado sugar
2 large free range eggs
180g self-raising flour
1 Tbsp spiced rum
1 Tsp bicarbonate of soda
75g light soft brown sugar
75g dark muscovado sugar
250ml double cream
1 Tbsp golden syrup
1 Tbsp black treacle
pinch of salt
Put the dates, bicarb and rum into a small bowl and cover with the boiling water, leave to steep for at least an hour.
Pre-heat the oven to 180°c. Butter a baking tray on the base and up the sides, I use a brownie tin, and line the base with greaseproof paper.
Use a whisk to cream the butter and sugars together in a bowl until soft and fluffy, then, add the eggs one at a time and whisk in. Add a Tbsp of flour, mix well and then add the remaining flour and mix to combine.
Add all of the dates and their soaking liquid and stir to incorporate everything together. Pour the mix into the prepared backing dish and bake in the oven for 20-30 minutes. The pudding is done when it’s just slightly springy to touch.
While the pudding is in the oven make the toffee sauce. Put all the ingredients into a saucepan and stir over a low heat until the butter has melted and the sugars have dissolved. Turn up the heat and bring to the boil, simmer the caramel for a few minutes until it turns slightly darker in colour and resembles the consistency of custard, you can do this by checking if it coats the back of a spoon.
Remove the pudding from the oven and poke holes all over the sponge, you can be generous and make plenty of holes and push all the way through. Pour half of the hot toffee sauce over the pudding and leave it to soak in for a few hours. When you’re ready to serve re-heat the pudding in a low oven for 10 minutes and serve with the remaining warmed toffee sauce.